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Flavours Restaurant - Events

4129 4 Street NW Calgary AB T2K 1A3 · Food - Special Event

16 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • White fridge with clear door - ambient temperature was 8-10C.-Maintain perishable food at 4C or below. Ensure fridges are plugged in early so that they are at the correct temperature before putting in food
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some of the chafing flames had ran out of fuel, including below the hot held chicken. Internal temperature of chicken measured 50 degrees Celsius.Operator was instructed to reheat chicken and replace all burnt out chafing flames.
  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach removed colour from test strips.-Ensure sanitizer is made at 100 ppm chlorine-Watched operator dilute solution and tested it
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temperature measured 10C
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution >1000 ppm.-Chlorine sanitizing solution should be made at 100 ppm (1/2 tsp bleach in 1L water)-Diluted
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats probed at 49.0C.-Maintain hot foods at 60C or above-Instructed operator to reheat food to 74C and then hold above 60C
  11. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • The facility was not fully set up at least one hour prior to the event. Thus, the food vendor was not granted approval to attend the event on the first day.
  12. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no sanitizer test strips for verifying sanitizer concentration for food contact surfaces and dishes.Obtain chlorine test strips for verifying sanitizer concentration for food contact surface sanitizer and for dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no bulk (concentrated) sanitizer available for sanitizing dishes/ utensils at the event.Obtain bulk (concentrated) sanitizer for sanitizing dishes at the event.
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Demand Inspection

    0 infractions

  16. Risk Management Inspection

    1 infraction

    • 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot holding unit which is intended to hold all hot food coming from the vendor's permitted kitchen is not functional. Water in steam table which is normally boiling is only reaching 50C . Owner had not and can not food from facility in unit. Action Required/TakenVendor is attempted to precure another hot holding unit but has not yet found one to use.